Lavash with oregano, cheese and sesame seeds

I love when restaurants serve soup with nice flat, crispy crackers like this lavash. It keeps you from filling up on a hunk of bread, and they offer a wonderful, salty bite in between slurps. Make this at home to really jazz up your own soup night.

1 1/2 cups bread flour

1/2 teaspoon salt (plus more for sprinkling)

1/2 teaspoon instant yeast

1 tablespoon honey

1 tablespoon olive oil

1/3 to 1/2 cup room-temperature water

2 tablespoons oregano

2 tablespoons finely shredded white cheddar

2 tablespoons sesame seeds

Stir together the flour, salt, yeast honey and oil. Add only enough water to bring the mixture together, resulting in a somewhat dry but knead-able dough ball.

Knead the dough on a flour surface for about 10 minutes, or until it’s smooth. Place the dough in a lightly oiled bowl and cover with a kitchen towel.

Let the dough rise for about 90 minutes in a warm place, or until the dough as doubled in size.

Preheat the oven to 350 degrees.

Once the dough has risen, pull off small pieces and roll out on a floured surface to form paper-thin sheets. Place the dough on a parchment-lined baking sheet and let rest for about 5 minutes.

Moisten the dough with a spray bottle of water and sprinkle with salt, oregano, cheese and sesame seeds.

Bake for about 15 minutes, turning once halfway through, or until the crackers are golden brown, crisp and puffed.